Enjoy this Spiced Chocolate Tea warm from the stove or poured over ice for a refreshing treat.
Do you like having a batch of delicious tea in your fridge? Are you a fan of chocolate? Do you like subtle flavors of spice in your tea?
If your answer is “yes” to these questions, then this Spiced Chocolate Tea is for you! This recipe combines common chai spices with cocoa powder, honey, and milk to produce a creamy treat.
This tea uses black tea to follow along with the traditional tastes of Chai tea. If I need plain black tea, I usually just use Lipton black tea. It’s cheap and simple!
This tea is great for a cool morning, like the foggy mornings that we sometimes get on the Central Coast. Once the fog clears and the sun comes out, I like to enjoy this tea over ice for a refreshing treat.
If you do enjoy this Spiced Chocolate Tea warm, you might want to make these Pumpkin Pastries to snack on as well. Spiced chocolate drink + pumpkin breakfast pastry?? Yum! Or, have this tea over ice in the afternoon while snacking on some pumpkin bread. Can you tell I like the combination of chocolate and pumpkin?
Spiced Chocolate Tea
A creamy treat that is perfect for both cool and warm days.
- 3/4 cup water
- 1 Tablespoon cocoa powder
- 2 1/4 cups milk of choice I use almond milk
- 3 cardamom pods
- 2 cinnamon sticks
- 1″ knob of ginger, peeled
- 2 whole allspice
- 3 black tea bags
- 2-4 Tablespoons honey, more or less to taste
Whisk water and cocoa powder until smooth and no lumps remain. Add cocoa powder/water mixture, almond milk, cardamom pods, cinnamon sticks, ginger, and allspice to a saucepan. Bring to a gentle boil over medium-high heat and then reduce heat to a low simmer and cook for 10 minutes. Stir occasionally to prevent the milk from burning or curdling.
Remove from heat and add the three black tea bags to the saucepan. Let steep for 5 minutes, then remove and discard the tea bags and whole spices. Stir in honey, using as little or as much as you would like depending on your desired sweetness. Serve warm or over ice. Refrigerate leftovers and drink within 5 days.